Risotto with white truffles from San Miniato
The truffle I bought at the San Miniato truffle festival was enough for just two dishes: soft scrambled eggs with truffles and risotto with truffles. It was a fun and short lived, I need to find another white truffle before we leave Tuscany. we are off to Florence in a few days and are staying there long enough to do some cooking, looking forward to that.
The truffled risotto is easy to make, simply make a risotto as usual but have some truffle bits to fold into it at the last minute and then shave your truffle on top, and do so generously, so every forkful has some truffle on it. I use pecorino with truffles as well (this one had black truffle bits in it, but I would caution you against using truffle oil, more often than not they don’t have any truffle in them and are flavoured in such a way that makes them unattractive with food.
I hope you enjoy, and if you find a truffle, this is a wonderful way to experience it.
3 tablespoons butter
1 small onion, finely chopped
1 cup canarolli rice
4 cups clear vegetable stock, more as needed
1/2 cup grated pecorino or truffled pecorino
1 small white truffle
Bring the stock to a boil on the back burner. When boiling, lower heat to low.
Melt the butter in a 6 cup capacity pot.
Add the onion and cook until translucent, stirring and watching that it doesn’t burn.
Add the rice to the onion and cook for about 3 minutes, stirring, to coat the rice with the butter, being careful not to burn it.
Begin adding the stock by small ladlefuls, stirring it into the rice until it has evaporated. Don’t go wild stirring it, gently mover the rice from side to side with a wooden spoon. The heat should not be high but should not be too low either. It should be just right:).
Continue adding the stock into the rice in the sam manner until the risotto is almost ready, about 20 minutes or so.
You will have to taste the risotto to see when it is done. Take a little on a fork and it should have a slight pleasant bite in the middle but it shouldn’t be hard.
When the risotto is done fold in the truffle bits and the cheese and let sit covered for a couple of minutes.
To serve spoon the risotto into individual bowls and slice the rest of the truffle on top.
For a touch of flare slice the truffle over the bowls at the table or let your guests do it themselves.